title: 100 years of the Maillard reaction: why our food turns brown.
authors.affiliation: Department of Nutritional and Physiological Chemistry, University of Vienna , Vienna 1090, Austria.
authors.forename: Veronika
authors.initials: V
authors.lastname: Somoza
authors.forename: Vincenzo
authors.initials: V
authors.lastname: Fogliano
mesh_terms: D005504:Food Analysis / Q000266:history*; D049673:History, 20th Century; D049674:History, 21st Century; D015416:Maillard Reaction